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Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 x Chopped yellow onion
- 3 x Chopped garlic cloves
- 1 x Minced red bell pepper
- 1 c. Corn kernels
- 1 lb Shredded cooked chicken
- 1/2 tsp Grnd cumin
- 1/4 c. Minced cilantro
- 8 x Flour tortillas - 10" wide
- 1 c. Enchilada sauce
- 1 c. Shredded cheddar cheese
- 1 c. Shredded jack cheese
- Â Â Avocado and cilantro sprigs for garnish
Directions
- Directions: Heat the extra virgin olive oil in a large saute/fry pan. Saute/fry the onion for 4 min till tender. Add in the garlic and bell pepper and cook for two min, stirring often. Add in the corn, chicken, and cumin and mix to combine. Stir in the cilantro and set aside the mix. To assemble, dip one tortilla into the enchilada sauce, then lay it into a round casserole or possibly pie dish. Cover the tortilla with a spoonful of the chicken mix. Top with a handful of cheddar and jack cheese. Repeat the assembly, ending with a tortilla on top. Spread the top of the pie with the remaining enchilada sauce and remaining cheese. Bake at 350 degrees for 30 min. Cut into wedges and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1202g | |
| Calories 2222 | |
| Calories from Fat 1448 | 65% |
| Total Fat 162.21g | 203% |
| Saturated Fat 65.38g | 262% |
| Trans Fat 0.0g | |
| Cholesterol 454mg | 151% |
| Sodium 3668mg | 153% |
| Potassium 1990mg | 57% |
| Total Carbs 71.37g | 19% |
| Dietary Fiber 17.5g | 58% |
| Sugars 29.69g | 20% |
| Protein 124.58g | 199% |
